全文获取类型
| 收费全文 | 26058篇 |
| 免费 | 796篇 |
| 国内免费 | 3篇 |
专业分类
| 林业 | 4373篇 |
| 农学 | 1675篇 |
| 基础科学 | 204篇 |
| 5403篇 | |
| 综合类 | 991篇 |
| 农作物 | 2522篇 |
| 水产渔业 | 2783篇 |
| 畜牧兽医 | 4931篇 |
| 园艺 | 1251篇 |
| 植物保护 | 2724篇 |
出版年
| 2023年 | 83篇 |
| 2022年 | 126篇 |
| 2021年 | 273篇 |
| 2020年 | 254篇 |
| 2019年 | 211篇 |
| 2018年 | 3059篇 |
| 2017年 | 3041篇 |
| 2016年 | 1636篇 |
| 2015年 | 465篇 |
| 2014年 | 478篇 |
| 2013年 | 708篇 |
| 2012年 | 1522篇 |
| 2011年 | 2752篇 |
| 2010年 | 2428篇 |
| 2009年 | 1556篇 |
| 2008年 | 1883篇 |
| 2007年 | 2134篇 |
| 2006年 | 509篇 |
| 2005年 | 582篇 |
| 2004年 | 507篇 |
| 2003年 | 515篇 |
| 2002年 | 364篇 |
| 2001年 | 231篇 |
| 2000年 | 278篇 |
| 1999年 | 202篇 |
| 1998年 | 49篇 |
| 1997年 | 42篇 |
| 1996年 | 39篇 |
| 1995年 | 27篇 |
| 1994年 | 19篇 |
| 1993年 | 31篇 |
| 1992年 | 67篇 |
| 1991年 | 47篇 |
| 1990年 | 44篇 |
| 1989年 | 58篇 |
| 1988年 | 54篇 |
| 1987年 | 41篇 |
| 1986年 | 51篇 |
| 1985年 | 50篇 |
| 1984年 | 44篇 |
| 1983年 | 36篇 |
| 1982年 | 26篇 |
| 1981年 | 15篇 |
| 1979年 | 31篇 |
| 1978年 | 31篇 |
| 1977年 | 32篇 |
| 1974年 | 26篇 |
| 1973年 | 47篇 |
| 1972年 | 31篇 |
| 1971年 | 25篇 |
排序方式： 共有10000条查询结果，搜索用时 31 毫秒
101.
Luis A. Bello‐Prez Pamela C. Flores‐Silva Gustavo A. Camelo‐Mndez Octavio Paredes‐Lpez Juan de Dios Figueroa‐Crdenas 《Cereal Chemistry》2015,92(3):265-270
Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process. 相似文献
102.
Enrique Corts‐Ceballos Esther Prez‐Carrillo Sergio O. Serna‐Saldívar 《Cereal Chemistry》2015,92(1):88-92
Double mashing for wort production is a time‐consuming process that can be reduced if pregelatinized adjuncts are used. Optimal extruding conditions were determined to obtain brewing adjuncts from corn and sorghum starch. For corn starch extrusion, a Box–Behnken design was devised in which moisture, screw speed, temperature of the barrel, and concentrations of sodium stearoyl lactylate (SSL) were varied, and sorghum starch was extruded according to a 23 model in which the modified variables were moisture, SSL concentration, and temperature. The aim was to maximize starch damage and minimize resistant starch and final viscosity as determined with a Rapid Visco Analyzer. The treatments that satisfied these requirements were mashed, and wort extract yield was determined. Glucose, maltose, and maltotriose concentrations in the resulting worts were determined by HPLC with a refractive index detector. Feedstock tempering and SSL content were the most important factors affecting the response; for corn starch, treatments with lower moisture (20%) and middle levels of SSL (0.5%) or with high levels of both moisture (40%) and SSL (1%) produced the most desirable samples for mashing, whereas for sorghum starch the best treatment was tempering to 20% moisture and containing middle levels of SSL (0.5%). No statistical differences were found between these experimental treatments and the control. 相似文献
103.
104.
105.
106.
107.
108.
109.
110.